As you may remember, a few weeks ago my family and I picked a ton of strawberries and I used some of them in this delicious recipe for scones . Well, I’m sad to say that those strawberries are long gone, but thanks to our local farmer’s market, I have MORE homegrown strawberries! Sure, grocery store strawberries are good, and I buy them regularly over the summer, but you just can’t beat fruit that comes straight from the fields to your plate in one fell swoop – strawberries being one of our very favorites. So, in celebration of having sun-ripened strawberries again, I baked up a batch of lavender shortcakes and topped them with some lightly sweetened whipped cream and juicy, red strawberries – of course!
The Hodgson Mill Whole Wheat Pastry Flour in the shortcakes adds a subtle wheat flavor and gives them a feather-light texture that makes them so tender they practically melt in your mouth. The little bit of lavender in the dough gives them a different taste from your regular run-of-the-mill shortcakes – it makes them special in a way that you can’t put your finger on, but can’t stop tasting them to try and figure it out. If you don’t have lavender, a little bit of orange zest would be great in this recipe as well.
To get things started, put all of the dry ingredients, including the dried lavender or orange zest, in the bowl of a food processor. Pulse a few times to mix everything together.
Cut the butter into tablespoon sized chunks and add them to the flour mixture. Pulse until the butter has become small, pea-sized pebbles and the dough has become like a coarse meal. Slowly add the cream as you pulse until everything is just mixed and comes together to form a soft dough.
Then, scoop the dough out into eight portions and place them on a lined baking sheet. Brush the dough with a little cream and sprinkle with turbinado sugar. Bake for 18-20 minutes at 350ºF.
Yum! I wish you could smell these right now! Remove the shortcakes from the baking sheets and allow them to cool on a rack until you are ready for dessert. Probably won’t be much longer after you get a whiff of these guys.
Slice some strawberries and whip a little cream and you will be in dessert heaven before you know it! Give these lavender shortcakes a try the next time you have some juicy red strawberries on hand. The combination of Hodgson Mill Whole Wheat Pastry Flour and lavender is one that makes this an especially memorable dessert. Enjoy!
Lavender Shortcakes with Strawberries and Cream
- 2 quarts sliced fresh strawberries
- 4 Tablespoons brown sugar
- 1 cup heavy whipping cream
- 1 Tablespoon brown sugar
- ½ teaspoon vanilla extract
Combine the flours, brown sugar, baking powder, salt and lavender flowers in the bowl of a food processor. Mix together by pulsing a few times. Cut the butter into tablespoon-sized chunks and add to the flour mixture. Pulse until the butter has become small pea-sized pieces and the mixture resembles a coarse meal. While continuing to pulse, add the cream until the mixture has come together to form a soft dough. Scoop eight portions of dough out onto a lined baking sheet and brush with cream. Sprinkle the dough with turbinado sugar. Bake in a 350˚F oven for 18-22 minutes or until lightly golden brown. Remove shortcakes from oven and allow to cool on a rack until ready to serve.
For the strawberries; combine sliced strawberries and brown sugar. Mix and set aside to allow the berries to release their juices. Place heaping spoonfuls inside sliced shortcakes.
For the whipped cream; beat whipping cream, brown sugar and vanilla extract until soft peaks form. Spoon over the top of sliced shortcakes and strawberries, if desired.
Slightly adapted from The Food52 Cookbook